Testimonials

Food Science and Culinary Arts need to be linked to progress the development of food product in our country. A program like this helps bridge the gap between these two disciplines and makes the graduate a valuable asset to our industry.

Chef Ross Munro, Executive Chef, Sims Steakhouse; Former Corporate Chef, Griffith Laboratories

I am thoroughly impressed with the Culinary Innovation and Food Technology program, and Niagara College. This program is allowing me too learn culinary skills and food science in one program. This program’s small class sizes has allowed me to learn from highly educated professors and to work beside highly skilled chefs, learning from their many years in the industry. Where else could I get this all in one program or college.

Scott Dupuis, Second Year, Culinary Innovation and Food Technology

I have recently started a job with Niagara Research and am working in collaboration with the brewery to help manufacture a non-alcoholic beer that tastes like an authentic lager. It was the Culinary Innovation and Food Technology program that gave me the skills and tools, not only to acquire this job but to excel in it.

Becky Scott, Second Year, Culinary Innovation and Food Technology